Place the yeast into a large mixing bowl.

Combine half the milk and all the water and heat until lukewarm. Add the liquid to the yeast along with the sugar and salt, and gently mix until dissolved.

Melt the butter and add to the mix. Lightly beat the egg, add to the mix and whisk to combine. Gradually add in the flour, whisking to remove all the lumps. Scrape down any mixture left on the sides of the bowl, cover with cling film and stand in a warm place for 90 minutes.

After one hour, stir the mixture, recover and leave for the remaining 30 minutes.

Heat the rest of the milk until lukewarm and stir into the mixture.

Heat a small heavy-based frying pan on medium heat. Pour in enough mixture to thinly cover the bottom and cook until firm and lightly golden. Flip and repeat on the other side.

Serving
Serve as soon as they are made or stack them together on a plate under a large pot lid to keep them warm and moist until all are cooked and ready to serve.

Serve with sour cream, jam or condensed milk.